Time to milk the pecans…
Pecan milk is so creamy and delicious, that it might be my new favorite dairy alternative.
1 cup pecans
3 cups filtered water
1/4 teaspoon sea salt
2 tablespoons honey (optional)
1. Add the pecans to a bowl or jar and cover with water. Soak in the refrigerator for at least 12 hours.
2. Drain and rinse the pecans, then add them to a blender along with the filtered water, sea salt, and honey (if using). Blend until smooth.
3. Strain through a cheesecloth or nut milk bag. Cover and refrigerate the milk for up to five days.
recipe & images courtesy of @sophisticatedcaveman